1, Cover barley with few inches of water and salt generously. Tie Thyme, parsley, bay
leaf w/twine and add to pot with lemon zest. Simmer about 30 minutes, drain, remove herbs and zest.
2. Meanwhile toss mushroom with 4 tbs lemon juice an 1 tsp salt in large bowl. Make vinagrette; add shallot last.
3. Toss mushroom, barley and dressing together. Stir in the chopped herbs. Set aside for flavors to meld.
4.Preheat oven to 450*
5. Spread spears in single layer in shallow baking pan, drizzle with ooil, sprinkle with salt, roll to coat evenly. roast about 10 min giving pan a good shake half way through. spread asparagus on platter, son barley medley on top.
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